Crispy Golgappe with Khatta-Meetha Pani

Шаги9

1. 1

   Шаг 1. Knead the golgappa dough

   Mix suji and whole wheat flour with water and knead into a tight dough.

   манная крупацельнозерновая мукавода170 мл из 2670 мл
2. 2

   Шаг 2. Rest the dough

   40 мин

   Cover the dough and rest for 40 minutes.

3. 3

   Шаг 3. Roll and cut puris

   Apply a very light layer of oil, roll the dough very thin and cut into small puris.

   растительное масло
4. 4

   Шаг 4. Fry the puris

   Fry the puris in medium-hot oil, gently pressing each puri with a slotted spoon while frying so they puff.

   Pressing helps the puris puff properly.

   растительное масло
5. 5

   Шаг 5. Cool the puris

   Let the puris cool for a few minutes until extra crispy.

6. 6

   Шаг 6. Blend the green paste

   Blend coriander, mint, black salt, green chillies, black peppercorns, cumin seeds, hing, tamarind pulp and ginger into a smooth paste.

   кинзамятасоль3 ч.л. из 4 ч.л.сольострый перецчёрный перецсемена зирыасафетидатамариндовая пастаимбирь
7. 7

   Шаг 7. Make the masala aloo

   Mash the boiled potatoes and mix with the red chilli powder, cumin powder, chaat masala, black salt, salt and green paste, then add the boiled kala chana.

   нуткартофельчили в порошкезирачаат масаласоль1 ч.л. из 4 ч.л.соль
8. 8

   Шаг 8. Mix the golgappa pani

   Mix the green paste with chilled water, then add salt, citric acid powder and sugar according to taste.

   Sugar is optional; skip it for a less sweet pani.

   водасольсахар
9. 9

   Шаг 9. Garnish and serve

   Garnish the pani with lemon slices, onion and coriander, chill well and serve with the crispy golgappe and masala aloo.

   лимонлуккинза